Grilled Portobella Burgers & Onion Rings

Ingredients

• 2 tablespoons Worcestershire sauce
• 2 teaspoons honey mustard
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 4 large portobello mushroom caps
• 1 red bell pepper, cut into 4 wedges
• Cooking spray
• 4 (1/2-inch-thick) slices onion
• 8 (1/2-ounce) slices reduced-fat sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons prepared mustard
• 4 (1 1/2-ounce) hamburger buns
• 4 Bibb lettuce leaves
• 8 sandwich-cut bread-and-butter pickles

Preparation

• Prepare grill.
• Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.
• Place bell pepper on grill rack coated with cooking spray; grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Place mushroom caps, top sides down, and onion on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place 2 cheese slices on top of each mushroom cap; cover and grill 1 minute or until cheese melts.
• Spread 1 tablespoon ketchup and 1 1/2 teaspoons mustard over top half of each bun. Place mushroom caps on bottom halves of hamburger buns. Separate onion into rings; arrange onion slices evenly over mushrooms. Top each serving with 1 lettuce leaf, 2 pickles, and top half of bun.

Orange Chipotle Chicken over Cilantro Rice

Ingredients

1 tsp chili powder
1/2 tsp ground cumin
Salt/Pepper
1 tsp Olive Oil
1 lb chicken breast, pounded to a 1/2 inch thick
1/3 cup orange juice
2 tbsp maple syrup
1 tbsp chopped chipotle peppers in adobo (available in the Hispanic aisle)
1 tsp orange zest
2 cups cooked brown rice (I used Uncle Bens microwavable pouches)
1/4 cup cilantro


Directions

Heat oil in a non stick skillet over medium high. Pound chicken to a 1/2 inch thick, mix chili powder, cumin and salt and season both sides of chicken. Cook chicken 3 minutes per side, remove from pan.

Add orange juice and maple syrup to skillet, cook and reduce for about 1 minute. Add chopped chipotles in adobo sauce, the orange zest and place chicken back in pan, cook for another minute.

Combine cooked rice with the cilantro, a little bit of the adobo sauce and orange pieces. Serve chicken with the rest and the pan sauce.

Sirloin & Peppery Tomato Reduction

Ingredients

• 1 tsp Red Chile Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Spices, Ground Black Pepper
• 1/2 tsp Sea Salt
• 16 oz Boneless Sirloin Steak
• 1 medium Zucchini (raw)
• 1 medium Yellow Squash (aldi)
• 1/2 medium Yellow Onion
• 1/2 cup Tomatoes Diced
• 4 oz Water
• 1 tsp Balsamic Vinegar
• 1/8 tsp Red Pepper Flakes
• 4 tsp Extra Virgin Olive Oil

Directions

1. In a small bowl combine chile powder, garlic powder, onion powder, black pepper and 1/4 tsp sea salt. Sprinkle evenly over both sides of steak and press lightly to adhere. Let stand for 10 mins.

2. Heat 1 tsp oil in large nonstick skillet on medium-high heat, tilting skillet to lightly coat bottom. Add zucchini, squash and onion and cook for 3-4 mins. or until just tender-crisp, stirring frequently. Sprinkle mixture with remaining 1/4 tsp salt and place in a medium bowl and cover to keep warm.

3. Heat 1 tsp oil in same skillet on medium-high, tilting skillet to coat bottom lightly. Cook steak for 4 mins. per side or to desired doneness.

4. Meanwhile, prepare sauce: In a bowl combine diced tomato, water, worcestershire, balsamic vinegar, and red pepper flakes.

5. Remove skillet from heat and place steak on a cutting board. Return skillet to medium-high heat. Add sauce mixture to pan. Bring to a boil and cook for 3-4 mins or until reduced to 1/4 cup liquid, stirring frequently. Remove from heat, stir in 2 tsp olive oil and serve over steak, with squash onion stir fry on the side.

Grilled Pork Tenderloin with Spiced Apple Compote

Sweet and Sour Marinade (below)
1 1/4 pounds pork tenderloin
Spiced Apple Compote (below)

Prepare Sweet and Sour Marinade. Place pork in shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Refrigerate about 1 hour.
Meanwhile, prepare Spiced Apple Compote; keep warm.
Grease grill rack. Grill pork uncovered 4 to 6 inches from medium-hot coals about 4 minutes or until seared. Turn pork; brush with marinade. Tent pork with aluminum foil. Cover and grill about 5 minutes or until instant- read thermometer reads 160 degrees. Remove pork from grill. Cover and let stand 5 minutes.
To serve, slice pork into medallions. Top each serving with about 2 tablespoons Spiced Apple Compote.

Sweet and Sour Marinade
(About 1 cup marinade)

1/2 cup apricot jam
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh gingerroot
1/4 teaspoon crushed red pepper

Heat all ingredients in small saucepan over low heat about 35 to 45 minutes; strain. Use as a marinade or glaze for grilling pork or chicken.

Spiced Apple Compote
(1 cup compote)

1 medium red onion, sliced
1 Granny Smith apple, peeled, cored and cut into wedges
1 tablespoon plus 1 1/2 teaspoons packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon Calvados, if desired

Lightly spray 2-quart saucepan with nonstick cooking spray. Heat saucepan over medium heat; add onion. Cook, frequently, about 10 minutes or until onion is brown and caramelized. Add remaining ingredients; reduce heat to low. Cover and simmer about 20 minutes or until apples are very tender.